Anthony Todd reports:
As with many great things, Pizza City USA Tours were born out of a combination of love and frustration. “I was super annoyed reading yet another listicle online of the 7 hottest pizza places in Chicago,” explained founder (and Chicago food superstar) Steve Dolinsky. “And I had been to one of them that week and thought, this makes no sense.” Dolinsky, who you probably know as ABC7’s Hungry Hound, was startled to find that no one had done a really-for-real deep dive into Chicago pizza. So, he started eating.
185 pizza places (and some acid reflux and a lot of yoga) later, Dolinsky is, likely, the most comprehensive expert on Chicago pizza in the world. “In January and February of 17, I started on this major quest, doing 3 a day,” Dolinsky remembered. “People talk about ‘3-a-days’ as if it were a workout, but mine were pizza!” The result: a new book coming in September called Pizza City USA: 101 Reasons Chicago is America’s Greatest Pizza Town. If you can’t wait that long (and want to eat pizza yourself), Dolinsky has also started his own tour company.
Be warned, though: this might not be what you think of as “Chicago Pizza.”
“Chicago is really a city of thin crust,” insisted Dolinsky. “My analogy: deep dish is to Chicago what Times Square is to New York. It’s a thing for tourists, locals could really care less.” Most of the pizzas he’s covering in the book and on the tours are from a variety of non-deep dish styles, including tavern-style, Detroit-style, Neapolitan and Roman. A tour will visit places with different styles; for example, one of his bus tours will visit Labriola on Michigan Avenue for deep dish, Pizzeria Bebu for an artisan pie, Pat’s for a tavern-style pizza and Dante’s for a New York-style slice.
(click here to continue reading Steve Dolinsky Is Hosting Tours of Chicago’s Best Pizza | Chicago magazine | Dining & Drinking May 2018.)
I love this Steve Dolinsky quote.
I’ll dial his sentiment back a bit, I’ve eaten good deep dish pizzas over my lifetime. That said, the best pizza I’ve had in Chicago is always thin crust.